Description
These No-Fuss Sticky Buns are an easy and delicious shortcut to classic sticky buns, using canned cinnamon roll dough for minimal prep and maximum flavor. Perfect for a quick brunch dessert or a sweet treat, these sticky buns feature a rich caramel sauce with a hint of cinnamon and optional crunchy nuts, baked to golden perfection and finished with a drizzle of icing.
Ingredients
Sticky Bun Mixture
- 2 cans refrigerated cinnamon roll dough (with icing reserved)
- 1/2 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Optional Topping
- 1/2 cup chopped pecans or walnuts
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the Sauce: In a bowl, whisk together the melted butter, brown sugar, heavy cream, vanilla extract, and cinnamon until the mixture is smooth and well combined.
- Layer Sauce and Nuts: Pour the prepared sauce evenly into the bottom of the greased baking dish. Sprinkle the chopped nuts evenly over the sauce for added texture and flavor, if using.
- Arrange Cinnamon Rolls: Cut each refrigerated cinnamon roll into quarters and evenly place the pieces over the sauce and nuts, ensuring they are distributed uniformly across the dish.
- Bake the Buns: Bake uncovered in the preheated oven for 30 to 35 minutes, or until the rolls are golden brown and cooked through.
- Cool and Invert: Remove the pan from the oven and allow it to rest for 5 minutes. Carefully invert the pan onto a large serving plate so the sticky caramel sauce coats the buns on top.
- Finish and Serve: Drizzle the reserved icing over the sticky buns for added sweetness and serve warm for the best experience.
Notes
- Use nut-free nuts or omit nuts entirely if serving guests with allergies.
- Sticky buns are best enjoyed warm and can be reheated briefly in the microwave for convenience.
